Balsamic Glazed Grilled Peaches Recipes

GRILLED HONEY BALSAMIC-GLAZED FRUIT

Steps:

• In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches., Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat., Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an oiled rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.

GRILLED BALSAMIC PEACHES

Steps:

• Preheat grill for high heat for 10 minutes.
• Place olive oil in a bowl. Add peach halves and toss to evenly coat with olive oil. Season with salt and pepper.
• Cook the peaches, flesh side down, on preheated grill until slightly charred, 4 to 5 minutes. Remove from the grill and dust with Cajun seasoning. Cut halves into 1 inch-thick slices. Place halves in a bowl; add vinegar and parsley, tossing peaches to coat evenly. Place on a serving platter and garnish with sprigs of parsley.

GRILLED PEACHES

Steps:

• In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
• Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

GRILLED NECTARINES WITH HONEY-BALSAMIC GLAZE

Steps:

• Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk crème fraîche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Rewhisk both before using.)
• Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center of each nectarine half and serve.

GRILLED PEACHES W/ CRèME FRAîCHE RECIPE

Steps:

• Whisk 1/4 cup honey, vinegar, and vanilla in a bowl. Set aside.
• Heat grill on medium-high heat, if possible. Brush fruit generously with half of the glaze. Grill each side until heated through, about 4 minutes per side.
• Whisk together the creme fraiche and the additional 1 tablespoon of honey in bowl to blend. Set aside.
• Arrange 2 grilled fruit halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon the creme fraiche mixture top of grilled fruit.Grate lemon/lime zest for a bright, aromatic citrus punch!

BALSAMIC-HONEY GRILLED PEACHES WITH FETA

Steps:

• Halve peaches and remove pit.
• Mix honey and balsamic together well.
• Place peaches cut side down on heated grill.
• Grill until starting to turn tender and nice grill marks appear.
• Turn over.
• Brush top liberally with honey-balsamic glaze.
• Continue grilling until peaches are tender. Brushing with more glaze if desired.
• Immediately add crumbled feta to center of peaches.
• Serve warm.

GRILLED BALSAMIC-GLAZED PEACHES

Steps:

• Add the balsamic vinegar, brown sugar, pepper, and salt to a saucepan.
• Bring to a boil, lower heat, and simmer 2-3 minutes.
• Lay peaches in a shallow glass dish.
• Pour marinade mixture over the peaches; toss gently or turn to coat.
• Let stand 10 minutes.
• Remove peaches from marinade; reserve 2 tablespoons of marinade mixture and set aside what is left.
• In a small bowl whisk the 2 tablespoons marinade and oil until blended well (this will be used as a vinaigrette so set it aside, too).
• Place peach halves, with cut side down on a greased grill rack, over medium heat.
• Cover with grill lid and grill about 5 minutes on each side or until firm and golden, baste with remaining marinade.
• Serve peaches with vinaigrette.